Literary usage of Bisques

Below you will find example usage of this term as found in modern and/or classical literature:

1.Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)"Bisques This term is given to a class of soups which. in making become thicker
than broths, by reason of the crumbs and minced meat which are added. ..."

2.Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of by Marion Harland (1906)"Bisques THE name is applied to a class of soups thickened into closer consistency
than broth by the addition of minced meat and crumbs. ..."

3.Tennis by John Moyer Heathcote, Edward Oliver Pleydell-Bouverie, Arthur Campbell Ainger (1890)"One or more bisques may be given or received in augmentation of, ... It is
generally admitted that two bisques are equivalent to half-fifteen for a bisque, ..."

4.Hand-book for the Kitchen and Housekeeper's Guide: Containing Household by Flora Neely (1910)"... Bisques. BISQUE OF LOBSTER. Two quarts of veal broth ; cut up two boiled
lobsters, lap aside the spawn; beat the fins and small claws in a mortar ..."